How does one make buttermilk? I know milk and vinegar can be used as a substitute, but what is the ratio?

MargaretMartinWinn
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3 Comments

lorigoldsby August 4, 2012
However, if possible, go get the real thing. Most supermarkets sell it...(my local grocer sells it in half pints, pints and quarts! The flavor is quite different as well as the viscosity of the liquid. While Christine has the proper amount for the SUBSTITUTE...it is akin to subbing 2% milk for heavy cream...it will affect the flavor/texture.
 
Christine August 5, 2012
I agree and only do the substitution if I've already started a recipe where I need the acid of buttermilk to work with the leavening and don't have time to run out and get some. I don't think it makes too dramatic a difference in something like pancakes. I use thin yogurt as a substitute for buttermilk sometimes too.
 
Christine August 4, 2012
1 tablespoon of vinegar or lemon juice to a cup of milk, then let it sit at room temp for about 10 minutes.
 
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